Spicy fried chicken with fried pickles and warm purple potato salad.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Euro-Bake and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Fried Chicken

INGREDIENTS

  • Chicken thighs
  • Seasoned flour
  • Sriracha oil
  • 2 ea. eggs, cracked and whisked, seasoned in a bowl

METHOD

  1. Coat chicken in flour and move to egg then coat in flour again.
  2. Repeat this process and fry at 350 F until golden brown and cooked through.

Purple Potato Salad

INGREDIENTS

  • 5 ea. Purple potatoes, medium-sized
  • 1 cup. Mayo, enough til moist
  • ½ stalk Celery
  • 2 ea. Grated egg
  • 1 tbsp. Whole grain mustard, add more until desired taste

METHOD

  1. Blanch potatoes until tender.
  2. Mash and mix in ingredients. Season to taste.

Pickles

INGREDIENTS

  • Pickles
  • Leftover fried chicken coating

METHOD

  1. Batter and fry in same fried chicken coating.


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